by Oui, Chef
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Expand3 cups + 2 tablespoons AP flour Ask a question about this ingredient
1 cup plus 5 tablespoons unsalted butter, very cold, cut into small cubes Ask a question about this ingredient
2/3 cups water, very cold Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
4-5 large, ripe tomatoes, sliced and blotted dry Ask a question about this ingredient
1 cup mayonnaise Ask a question about this ingredient
1 cup shredded, sharp cheddar cheese Ask a question about this ingredient
1/2 large, sweet onion, sauteed Ask a question about this ingredient
1/2 pound thick cut bacon, cut into lardons, and cooked till crisp Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
For the crust: In a bowl, combine the ice water and salt, stir to dissolve, and keep very cold. In the bowl of a food processor, pour the flour, and toss the butter pieces over the top. Pulse briefly until the butter is reduced to pieces the size of peas. Add the water and pulse a few more times, until the dough starts to come together and form a ball, but is still rough and shaggy. Dump the dough onto a well floured work surface, gather together in one piece, and then separate into 2 equal balls. Press each ball into a disc about 1" thick, wrap in plastic wrap, and refrigerate 2 hours, or overnight.
Ask a question about this stepTo form your crust, take a disc from the fridge, and place it on a lightly floured surface, roll to about 1/8" thick, rotating the dough every few passes with the pin to assure even thickness. Transfer the dough to your tart pan or pie plate and finish the edge as desired. You may either freeze the second disc of dough, or better yet, double the filling recipe and make TWO pies! Chill the shell in the fridge for at least 1/2 hour before baking.
Ask a question about this stepTo blind bake the shell: Pre-heat oven to 375 F. Line the pastry shell with parchment paper and fill with pie weights. Bake for about 20-25 minutes, until the surface under the paper looks light brown. Remove the paper and weights and return the shell to the oven for another 5 minutes or so, until drier and a more golden brown. Remove the shell to a rack, and let cool completely before proceeding with baking your pie.
Ask a question about this stepSlice the tomatoes and place them on a large cooling rack covered with paper towels. VERY lightly sprinkle the slices with kosher salt to help pull moisture from them, and cover them with another layer of paper towels. Let them sit like this for at least an hour.
Ask a question about this stepFinely mince the onion and saute till golden brown in a little olive oil and butter if desired. Cook bacon lardons till just crisp, and let drain on a paper towel. Mix mayonnaise, grated cheese and oregano in a bowl and set aside.
Ask a question about this stepSet oven temp to 350 F. Assemble the pie by roughly chopping the tomato slices and spreading the pieces evenly into the pie shell, generously cover the top with freshly ground black pepper, sprinkle with the onions and bacon, and finally, top with the mayo-cheese mix. Place the pie in the oven and bake for about 1/2 hour, or until the top is nicely browned and the pie is bubbling. Remove from the oven and set on a rack to cool for at least 1/2 hour before cutting and serving.
Ask a question about this stepOMG this looks incredible - I hope you never do a calorie count, though.
Thanks, Suzanne. Tomato chutney, huh? I don't suppose the recipe is on Food52 yet? If it's yours, it's gotta be good!
I haven't put it up yet, but will at some point. It was a big Christmas gift item for me this year. Thanks so much for the encouragement. And it's really nice to see your recipes on here again!
Oh boy, all I had to do was to look into those beautiful eyes - what a gift you have given us, to share this recipe. Thumbs up!
Thanks. You certainly could make it with store boughts, but it will be OH-SO-MUCH better with fresh from the garden tomatoes.
I cannot wait to try this one. The baked mayo/cheese topping looks and sounds delicious.
The topping IS a bit of a heart stopper, but it is so stinkin' good! Thanks for your vote of confidence!
Thanks, Winnie. She is a beauty.....it's a shame I got my looks from my Dad ;-)
Oh, I hope our tomatoes don't succumb to the dreaded blight again this year! This looks divine and so does your mom.
Thanks! Last year was a lousy year for my tomatoes too, this year HAS to be better.
Oh, this looks good!! Makes me ache for August and my garden full of warm tomatoes. I'm making this with the first ripe Brandywines this year.
I hear you, Mrs. Wheelbarrow....August can't come fast enough for me.
This looks fantastic! We had a bazillion tomatoes last year and plan to again this year. I usually make tomato chutney when more ripen than we can possibly eat, but now I'm reserving some for this. Great recipe.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Oh my---can't wait to taste this! So pretty!